The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Mereworth Biscuits


Very thin ("paper thin") paste of 1 part butter to 8 parts flour with milk and salt, cut in 2 inch rounds and baked so as some of them puff up or blister.

Original Receipt from Lady Sarah Lindsay's 'Choice Recipes' (1883) and 'English Food' by Jane Grigson (Grigson 1974)

½ lb Plain flour
1 oz Butter
1 pn Salt
Hot Milk

Rub the first three ingredients together. then mix to a dough with hot milk it should be firm but soft. Knead it well. Roll out small bits of the dough to paper thinness: it will look and feel like a piece of cloth. Cut into approximately 2" rounds with a plain scone cutter and bake at 425F mk 7, for about 5 minutes, until they are slightly browned and puffed up. Cool and store in an airtight box.

"This recipe makes a huge number of light bicuits, which taste delicious with butter alone, or with butter and a soft cheese. The thinner you roll them the better. Some will puff up like a ballon; others will have two or three bubbles."

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018